If you are searching for a delightful combination of textures and bold Indian flavours, then Aloo 65 is the best starter or snack for you. Aloo 65 is a crispy, yogurt-based Indian potato snack recipe that is one of the Indian restaurant starters which I’ve recreated at home with exact flavours and aroma that can be made quickly with available Ingredients. The aloo/Potato is such a versatile vegetable that many dishes can be made using it. It’s a vegetarian twist on the classic Chicken 65 that everyone can enjoy.
If you’re seeking crispy snack recipes, especially those that are quick and easy to prepare, here’s a full Aloo 65/Potato 65 recipe, including ingredients, preparation, and a step-by-step making process with photos, along with proper tips, valuable tricks, and guidance. It helps you to recreate this unique dish.
About Aloo 65
Potato 65 is a popular South Indian starter known for its spicy and tangy flavors, which can be made with the king of vegetables, potato, deep-fried in oil, then flavoured with red chillies, curry leaves, and tossed in a yogurt-based sauce. Aloo 65/Poato65 originates from the southern state of Tamil Nadu.
To enjoy this Aloo 65 is best when it is served immediately it is hot Or Otherwise, the potatoes will limp and lose their crispness as they cool. It is a perfect crowd-pleasing appetiser that makes a great addition to any party menu. Typically, Aloo 65/Potato 65 is served as a starter or snack; it’s perfect for a meal with its bold taste and crunchy texture.
What does the number in Aloo 65 even mean?
- This unique name originated first at a restaurant in Hyderabad in the South India. This particular restaurant had the spiced fried chicken as the 65th item on its menu.
- Some believe the dish originally used 65 different spices or chili peppers, though this is likely an exaggeration.
My inspiration
Once a rainy night, my husband and I returned from Hussen Sagar Lake, Hyderabad. Along Necklace Road boasts many stalls serving a variety of mouth watering dishes. We stop there to enjoy the local aloo 65 street food flavors and the lake’s ambiance. Really, I still remember the taste comes together spicy and tangy flavor in every bite. Potatoes are often tossed with curry leaves, mustard seeds, and spices, adding an aromatic and savory depth of flavor.
From that day, my husband demanded that I make this street snack at home, and I tried it many times; the outcome was just wow.
How do I make Aloo 65 simple?
There are many different ways to make these aloo 65. This post is one of them, Hyderbadi-style Aloo 65. Here, I used grated potato to make it extra crunchy and marinated it with spices to form a dough. Shaped it like an oblong kind of shape. Then fried all the aloo pakoda until they became nice and crispy. Toss in the fried potatoes and coat them thoroughly with 65-style tadka. Serve it hot on a platter.
Nutritional Benefits Of Aloo 65
The nutritional content of Aloo 65 can differ depending on the recipe and serving size. For a 100 g Serving-
| Calories: | 158 kcal to 366 kcal |
| Carbohydrates: | 29g to 76g |
| Protein: | 2.5g to 9g |
| Fat: | 3.5g to 12.2g |
| Fiber: | 4.8g to 10g |
Variation
- Instead of Normal Potatoes, you can use baby potatoes or sweet potatoes to add different textures and flavors.
- Potato can be replaced with paneer, Gobi, Chicken, Baby corn, Broccoli, Cauliflower even bread. Replace the main ingredient and keep the remaining same for a crackling, satisfying dish.
- You can even prick the potatoes with a toothpick if they are large.
- Substitute all-purpose flour (maida) with wheat flour for a healthier option.
- Instead of deep-frying, opt for baking or air-frying.
- For a healthier option, incorporate fresh herbs and spices to enhance flavor.
Recommended Kitchen tools to make the Aloo 65 recipe:
- A large pot or pan – For mixing, use a pot or pan of the right size.
- Knife /Pizza Cutter – A sharp and high-quality chef’s knife is essential.
- Spatula – to stir and turn.
- Slotted Spoon: To remove fried potatoes from hot oil.
- Mixing bowl – Useful for mixing grated potato and spices.
- Measuring Cups and Spoons – For accurately measuring the ingredients.
- Non-Stick or Cast-Iron Frying Pan – For deep-frying.
- Paper Towels: For draining excess oil from the fried potatoes.
- Serving Plate or Platter: To present the finished dish.
- Colander or Strainer: To drain grated potatoes.
- Knife and Cutting Board: For peeling the potatoes.
🥣 Ingredients We Need to Make the Aloo 65/Potato 65
Ingredients
For Marinate:
- Aloo / Potato – 4 (raw potato, peeled, medium)
- Plain Flour / Maida – 4 tbsp
- Corn Flour – 4 tbsp
- Salt – to taste
- Red Chilli Powder – 1 tbsp
- Ginger Garlic Paste – 1 tbsp
- Curry Leaf – 1 sprig
- Lemon Juice – Half
For Tempring/Tadaka:
- Oil – 2 tbsp
- Whole Red Chilli – 4 broken into two
- Curry Leaf – 1 sprig
- Garlic Chopped – 2 tbsp
For Yogurt Base sauce:
- Curd /Dahi – 1/4 cup
- Corn Flour – 1 tsp
- Red Chilli Powder – 1 tsp
- Black Pepper Powder – 1/4 ts
For Frying:
Oil – Deep Fry
How to make Aloo 65 (step-by-step process )
Step 1: ( Prepare the Potatoes )
- Take clean and peeled raw potatoes.
- Take a mixing bowl with some water. Use the thick-size grater and grate all potatoes.
- Soak the potatoes in water to remove excess starch and prevent them from oxidising, and this will make the potatoes extra crispy after frying.
- Leave the grated potatoes in the water for at least 30 minutes. This will help the potato to release its starch.
- Water looks cloudy, so squeeze the grated potato as much as you can to remove the water and transfer it to a mixing bowl.
Step 2: ( Marinate )
- For the marination, add the same quantity of plain flour/maida and cornflour to the mixing bowl.
- According to your taste, add salt, red chilli powder, ginger garlic paste, chopped curry leaves, and half of the lemon juice.
- Mix and combine everything well to make a dough. Don’t add water to the mixture.
- Semi-consistent dough is ready.
Step 3: ( Shaping )
- Take a portion from the mixture. Let’s shape them like an oblong.
- Similarly, shape them out of the mixture.
Step 4: ( Deep Frying )
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully drop each one in one by one. Try to avoid touching for 2 minutes; otherwise, they break in oil.
- Don’t overcrowd. Keep the flame medium. Gently flip and fry the aloo pakora.
- It takes 10 to 15 minutes. Keep stirring and fry until golden and crispy on all sides.
- Looks golden. Drain and save on a plate.
- Similarly, fry the 2nd batch.
- Crispy and crunchy aloo pakora are ready. Move to the next process.
Step 5: ( Prepare Curd base Slurry)
- Take a mixing bowl with ¼ cup of curd. Then add cornflour, Kashmiri red chilli powder, and black pepper.
- Instead of red chilli powder, you can use red food color. Because 65 is known for its color. Mix everything well, and the slurry is ready. Keep aside.
Step 6: (Prepare the tempering )
- Heat a kadai with 2 tbsp of oil.
- Add broken dried red chillies, curry leaves, slit green chillies, and chopped garlic. Sauté for a minute until aromatic.
- Keep the flame medium, then add the prepared slurry. continuously stir for 1 minute, then add 2 tbsp of water and mix it once.
- Add salt to taste and black pepper. Mix it well, then the 65 tadka is ready.
- Add the fried potato to the tempering. Give it a good mix. Toss well to coat the potatoes with the spices.
- Spicy and tangy Aloo 65 is ready. Garnish with chopped coriander leaves.
Pairing Guide:
Aloo 65/Potato 65 is best enjoyed straight out of the pan when it is sizzling hot, crunchy, and super crispy. As with many other potato dishes, this Aloo 65 or Potato 65 is a great snack that can be accompanied with sauces and chutneys like
- Mint chutney or coriander chutney
- Tangy tamarind sauce or sweet chili sauce
- Crisp salad greens with a squeeze of lemon juice
- Serve along with onion rings and lemon wedges; tastes best.
- It can also be enjoyed as a side dish with rice, roti, curd rice, sambar rice, and rasam.
Tips and Tricks for Making Aloo 65
- Choose the right potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they hold their shape well when fried.
- Adjust the amount of red chili powder and green chilies according to your spice tolerance level.
- Fry to perfection: Fry the marinated potatoes in hot oil until they turn golden and crispy on the outside.
- Soak the potatoes in water to remove excess starch. This step helps achieve a crispier texture when fried in oil.
- For a vibrant red hue, use Kashmiri red chili powder instead of food coloring.
- Use neutral-flavored oils to fry.
- Cook the sauce until it thickens before adding the fried potatoes.
- Adding ginger-garlic paste, lemon juice, and black pepper to the marination enhances the dish’s flavor profile.
- Serving immediately after preparation ensures the best texture and taste.
You might enjoy this recipe too. If you loved that, try this from our favourites:
Frequently Asked Questions :
What does the “65” in Aloo 65 signify?
It refers to the number of spices used or the year it was first created in a restaurant.
What can I serve with Aloo 65?
For a refreshing contrast, Aloo 65 pairs well with various chutneys, sauces, and salad greens.
Can I use any type of potato for making Aloo 65?
Starchy potatoes are recommended, but you can use any variety of potato available to your market
Can Aloo 65 be made in an air fryer or oven?
Yes, you can bake or air fry the marinated potatoes for a healthier alternative.
What can be used if cornflour is unavailable?
If cornflour isn’t available, use Rice flour or arrowroot flour.
Can Aloo 65 be prepared ahead of time?
It’s best to enjoy Aloo 65 fresh, as the potatoes will lose their crispness as they cool.
Can Aloo 65 be made with other vegetables?
Yes, the “65” style can be made with other vegetables like gobi, broccoli, Baby corn.
How can a restaurant-style red color be achieved?
For a deep red color, use artificial food coloring.
🔥 Quick Safety Tips While Cooking
- Be careful with hot oil – Add ingredients slowly to prevent splattering.
- Cook spices on a low flame – This prevents burning and maintains flavor.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
- Control Oil Temperature – Maintain optimal range & avoid overheating.
- Keep the stove attended – Never leave your dish unattended on a high flame.
Conclusion & Suggestion :
Aloo 65/Potato 65 is a wonderful, lip-smacking party appetizer. Enjoy crafting these delightful Indian crispy snacks.
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